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Pork Tenderloin "János"

4 servings

Ingredients

• Pork loin (tenderloin) (nach Bedarf)
• 40 g Fat (for browning)
• 1 Prise Salt
• 1 Prise Pepper
• 0.5 Stk Onion (half)
• Rose paprika (sweet noble) (nach Bedarf)
• Tomato paste (nach Bedarf)
• Caraway (nach Bedarf)
• Garlic (nach Bedarf)
• broth or water (nach Bedarf)
• Flour (nach Bedarf)
• sour cream (nach Bedarf)
• Mashed potatoes (for the ring) (nach Bedarf)
• 2 Stk Tomatoes
• 1 Stk Green pepper
• Green salad (marinated) (nach Bedarf)

Instructions

1. Remove the silver skin from pork lung roast (pork filet), lard, salt and pepper.
2. Quickly brown on all sides in 40 g hot fat, remove and place in a casserole.
3. Finely dice half an onion and sauté until golden in the remaining cooking fat.
4. Add a little noble sweet paprika, tomato paste, finely chopped caraway and crushed garlic.
5. Add water or broth as needed, reduce briefly and transfer to the casserole with the meat.
6. Braise the meat covered until tender, remove and slice into tranches.
7. Smooth a little flour with cream, stir into the braising liquid and simmer for a few minutes until the sauce thickens.
8. Dress a firm mashed potato ring on a plate, arrange the meat slices inside and surround the ring with the sauce.
9. Cut two skinned tomatoes and one green pepper into fine strips and scatter over the meat.
10. Arrange marinated, drained green salad inside the mashed potato ring.

Based on a cookbook by Hans Hofer (1964), adapted with AI.